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Breakfast Attendant
Career Insights for Busser / Banquet Worker / Cafeteria Attendant
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Scorecard
Based on Indiana data
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What they do
A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.
$29,492 / year median in Indiana
+6% projected growth
Job Description
Breakfast Attendant Home2 Suites by Hilton Clarksville Louisville North Clarksville, IN Job Details Part-time $15 - $16 an hour 18 hours ago Benefits Dental insurance Vision insurance Employee discount Qualifications Kitchen health and safety standards Food service closing procedures Expiration dates monitoring Food service opening procedures Labeling Answering guest questions Simple food item preparation Dining area setup Store opening/closing procedures Food service inventory management Food safety sanitizing procedures Buffet setup Table clearing and resetting Temperature monitoring Food preparation Cleaning messes in dining areas Coffee machines Food preparation equipment operation Entry level Time/Temperature control for safety (TCS) Full Job Description Perks Discounted Employee Rates, Dental, Vision Duties and responsibilities Arrive before service opens to set up the breakfast area: staging food items, filling warmers, brewing coffee, and preparing the juice station Maintain food temperatures throughout service by monitoring chafers, replacing food items as they deplete, and checking hot-holding equipment Replenish breakfast items continuously during service: eggs, pastries, cereals, fruit, yogurt, and hot beverages Clear used plates, cups, and utensils from tables, wiping surfaces and resetting seating areas throughout service Maintain the breakfast area in clean and sanitary condition, addressing spills and messes promptly during service Assist guests with questions about food items, including common allergen information and ingredients when asked Monitor and enforce health code requirements: date labeling, temperature logging, proper food handling procedures Restock supplies from storage: disposable items, napkins, condiments, and food inventory Break down the breakfast area after service concludes: discarding expired items, cleaning equipment, and securing storage Complete opening and closing checklists, temperature logs, and any required food safety documentation for the property